GWH Sticky Buns

Ingredients:

1 cup milk
2 teaspoons dried yeast
2 teaspoons salt
2 large eggs, beaten
¼ cup honey
½ cup butter, melted
3 ½ cups all-purpose flour

Topping and filling:

¾ cup butter, melted, 
1 ¼ cup brown sugar
⅓ cup honey
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups chopped pecans or walnuts

Instructions:

1. In a large bowl combine the flour, yeast, and salt. Set aside.
2. In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
3. Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
4. Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
5. Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
6. For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
7. Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
9. Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
10. Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
14. Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!

Notes:
If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.

Lazy Daisy Lasagna

Ingredients:

1 bag (25 oz.) frozen ravioli (cheese, meat, or cheese & spinach)
1 lb. ground beef
3 cans (15 oz.) of diced or crushed tomatoes 
Fresh or dried basil
1 Tablespoon of Italian Seasoning
2 cloves garlic
1 teaspoon of onion powder
4 cups grated cheese (mozzarella, or a mixture of your favorite cheeses)

Directions:

1. In a Dutch oven or large sauce pot, brown ground beef -- drain fat.
2. Add tomatoes and spices (except for basil).
3. Using a 6-quart slow cooker -- cover the bottom with your tomato/beef mixture.
4. Place a layer of ravioli over sauce. Sprinkle in basil.
5. Then add a layer of cheese.
6. Continue to layer in this fashion until ravioli is used up (usually 3 layers).
7. End with a layer of sauce and a sprinkling of cheese.
8. Cover and cook on low for 4-5 hours.
9. Turn off crock pot and allow your lasagna to rest for 15-45 minutes.
10. Delicious served with crusty bread and tossed salad for a quick & easy meal that looks like you spent hours on it! 

Our Favorite Peanut Butter Bars with Chocolate Ganache

Ingredients:
Nonstick cooking spray
1 1/2 cups confectioners' sugar 
1 1/2 cups graham cracker crumbs 
1 cup all-natural peanut butter 
1/4 teaspoon sea salt 
1 stick (1/2 cup) butter, melted 
8 ounces (1 cup) semisweet chocolate chips 
1 cup heavy cream 

Directions:
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate chips and 1/8 teaspoon salt in a medium bowl. Heat the cream in microwave for 2 minutes. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Cut into squares to serve.

Mindy's favorite slow cooker vegetarian chili

Ingredients:

2 cups of mixed dried beans (navy, black, great northern, pinto, whatever you have hanging around in your cupboards)
1/2 cup lentils
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, diced
3 cloves garlic, minced
1 - 28 oz. can of stewed or diced tomatoes (or 3 large fresh tomatoes, diced)
2 tablespoons oregano
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon coarse black pepper or Mrs. Dash
1 teaspoon sea salt
1/4 teaspoon ground chipotle pepper
4 vegetable bouillon cubes (or 4 teaspoons vegetable broth base)
1/4 pound salt pork (optional for "truly" vegetarian)
water, for soaking and cooking

Instructions:

1. Rinse beans and pick over for nasty ones or stones.
2. Cover beans with about 5 cups of cold water and soak over night (or at least 6 hrs.) in your 6-quart slow cooker crock.
3. Add bouillon cubes, tomatoes, both peppers, onion, garlic, and seasonings -- stir.
4. Add cold water to cover ingredients, if needed.
5. Cover, cook on low setting for 6-8 hours.
6. Halfway through cooking process add lentils and top with more water, if needed.

Louise's Easy Pizza Bread

Ingredients:

2 lbs of Pizza Dough (I use Hannaford's multi-grain dough, but the canned kind is okay too)
2 cups Mozzarella cheese, grated (or your favorite pizza cheese)
1 tablespoon of Italian seasoning
1 tablespoon parsley flakes
1/3 cup olive oil
1 – 8 oz package of pepperoni
1 lb ground beef
1 teaspoon of fresh garlic or garlic powder
1 tablespoon chives (fresh or dried)
10 links of brown and serve breakfast sausage

Directions:

1. Preheat the oven to 350 degrees.
2. Brown ground beef with garlic and chives - drain & cool.
3. Cut pizza dough into bite sized pieces add oil and toss so that the oil is spread evenly on each piece of dough.
4. Cut the pepperoni and sausage into smaller pieces.
5. Mix all the ingredients in a bowl.
6. Transfer into a large greased bunt pan. (I usually have enough for a loaf pan also).  
7. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked).
8. Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly - leave it in another 5 minutes at a time until it's done.
9. Flip over on to a plate while it's still hot.
10. Serve with a side of red sauce and enjoy!

Note: This is simple and works great for pot luck meals or small family get-togethers.

Louise's Favorite Rhubarb Custard Pie

Rhubarb Custard Pie:

ingredients :

Pastry for Double-Crust Pie (Aunt Gabby's Recipe)
1 1/2-2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
Dash salt
4 cups fresh or frozen unsweetened chopped rhubarb
2 slightly beaten eggs
2 tablespoons half-and-half or light cream or milk
1/4 cup Milk

directions:

1. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim even with rim.
2. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, nutmeg, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)
3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.
4. On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk.
5. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

Scratch Tuna Noodle Casserole

Ingredients:
 1/2 cup butter, divided
 1 (8 ounce) package uncooked medium egg noodles
 1 tablespoon onion flakes
 2 tablespoons Chives
 1 stalk celery, finely chopped
 1 clove garlic, minced
 8 ounces button mushrooms, sliced
 1/4 cup all-purpose flour
 2 cups milk
 salt and pepper to taste
 2 (6 ounce) cans tuna, drained and flaked
 1 cup frozen peas & Carrots, thawed
 3 tablespoons bread crumbs
 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350 degrees F. Spray a medium baking dish with non-stick spray.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente -- drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, chives, celery, and garlic, and cook 5 minutes, until celery is tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 more minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. 
5. Bake 25 - 40 minutes in the preheated oven, or until bubbly and lightly browned.

Mindy"s Almond Joy Pancakes

1 C Oatmeal
.5 C Coconut Flour
.5 C Almond Flour
.33 C Vanilla Whey Powder
1 t. Baking Powder
3 T Splenda or any sweetner
5 Eggs
1.5 C Milk
.5 C Chocolate chips

1. Mix all ingredients except for .5 C milk.
2. Let set in fridge for 30 mins.  Mixture will thicken.
3. Thin mixture with remaining .5 C milk.
4. Drop .33 (1/3)C batter onto griddle sprinkle with chocolate chips and cook on medium heat until bubbles toward the center begin to burst.  Flip and cook other side.  
5. Serve with Sugar-free syrup or Jam.
6. Very Healthy!

Louise's Seafood Newburg

1/2 C butter or margarine
1/2 C flour
1 T paprika
1 t salt
1/4 t nutmeg
2 C milk
1 pound imitation crabmeat cut into chunks
1 pound of any seafood (fish, shrimp, scallops) cooked (fish should be cooked and flaked into bite-sized chunks).

1. Melt butter and mix in spices & flour with a wire whisk to make a roux.  
2. Stir and cook roux for about 10 minutes over medium heat.
3. Gradually add milk to roux stirring constantly.
4. Continue to stir until mixture thickens to a creamy orange-pink sauce.
5. Fold in cooked seafood.
6. Taste and season with salt & pepper if needed.
7. Serve over buttered rice.
8. Should make 2 large or 4 small portions.

Louise's Healthy Power Bars

Instead of spending $$$ on expensive granola and/or power bars in the questionable section of your local supermarket . . . Try making these yourself.  Change up ingredients (like different kinds of fruit, nuts, flavored whey powders, add coconut, etc.).  The following is my favorite recipe:

Ingredients:

1/3 C unsweetened applesauce
1/4 C almond butter
2 T peanut oil
10 packets of splenda (or 3 T sugar or other sweetener)
1/4 C agave nectar
3 large eggs
1/2 t vanilla
3/4 C whole wheat flour (feel free to experiment with some of the newer flours on the market, like almond, coconut, or soy)
1/2 t baking soda
1 t nutmeg
1/2 t salt
1/4 t ginger
1/2 C vanilla whey powder
2 C oats
1 C dried apricots (snipped into quarters with kitchen shears)
1/2 C sliced almonds (or similar nuts)
Nonstick cooking spray

Directions:

1. Heat oven to 350 degrees.
2. Beat together first seven ingredients.
3. Add dry ingredients and mix well.
4. Fold in dry fruit and nuts.
5. Thoroughly spray a 9 X 13 glass baking dish with nonstick spray.
6. Spread batter evenly in sprayed pan.
7. Bake 30 minutes or until toothpick comes out clean.
8. Cut into 24 bars.
9. Store in a covered container or glass cookie jar. 

Note: each cookie contains approximately 128 calories and packs a powerful protein punch!

Louise's Stuffed Shrooms

2 Lg portabella mushrooms
4 oz. low fat cream cheese
2 tablespoons grated parmesan cheese
1 teaspoon garlic salt
1/4 C Shredded Mozzerella

Directions:

1. Cut stems out of washed mushrooms.
2. Mix softened cream cheese with parmesan cheese and garlic salt.
3. Fill mushroom caps with mixture.  Top with Mozzerella Cheese.
4. Bake at 350 degrees F for 30 minutes, or until the mushrooms are tender.

SO yummy and good for you too!

Roasted Cabbage Steaks

Ingredients:

1 (approx 2 lb) head of green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
Louise's Rub
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400 F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of of my special rub or use sea salt and cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!

Crunchy Pumpkin Seeds

Don't throw out those slimy pumpkin seeds when you carve this year's jack 'O lanterns.   Pumpkin seeds are a rich source of protein, dietary fiber, iron, potassium, and other nutrients. A one-ounce serving of pumpkin seeds contains nearly 20% of the Daily Value (DV) for magnesium and zinc, and 10% DV for copper. Magnesium supports cardiovascular health and the formation of strong bones, while zinc plays an important role in supporting the immune system. Copper helps control inflammation and supports the production of oxygen-rich blood cells.

Ingredients: 

• Seeds from any size pumpkin (rinsed)
• 2 Tablespoons Olive oil 
• Salt (to taste)
• 1 teaspoon Louise's Rub (Opt.)

Directions:

1. Spray a cookie sheet with non-stick spray.
2. Toss seeds with spices and spread on cookie sheet.
3. Roast in a 350°oven for 1.5 hours or until seeds are light brown and very crunchy.
4. Enjoy!

Peanut Butter/Chia Seed Bars

2-1/4 cups  flour
1/4 Cup Chia Seeds
1 tsp.  Baking Powder
1 tsp.   baking soda
1/2 tsp.   salt
1 cup   coconut oil 
1 cup Creamy Peanut Butter
2/3 cup  each granulated splenda and packed brown sugar
2   eggs
1 tsp.   vanilla
2/3 Cup Chocolate Chips (Opt.)

1. HEAT oven to 350°F.
2. MIX first 5 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.  Sprinkle & Press chocolate chips over the top, if desired.
3. Press Mixture into a greased 9X13" Casserole pan.
4. BAKE 20 to 30 min. or until golden brown. Cool completely.
5. Cut 4X6 to make 24 servings.

Quinoa/Kale Patties

2 ½ cups cooked quinoa, cooled
4 cups kale or spinach, cleaned, deveined, & chopped small
3 large eggs, beaten
1 tsp sea salt
1 small yellow onion, diced 
½ cup chives, chopped
½ cup Parmesan, grated
3 cloves garlic, minced
1 cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free or pork rinds to lower carbs)
2 Tbsp olive oil plus more for frying

1. Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
2. Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
3. Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
4. Place large clean skillet on medium heat and add enough oil to coat bottom of pan.  Form patties using ½ cup of quinoa mixture and place patties in skillet being careful not to overcrowd the pan. 
5. Fry until golden brown on each side, approximately 5 minutes per side.
Remove patties, drain on paper towel and serve. 
6. Makes: 10 patties

Note: okay to use frozen chopped spinach, thawed in the microwave.

Banana Nut Bread

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
---------------------
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
---------------------------
1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

Strawberry Dream Cake

Strawberry Dream Cake
Recipe By : Louise
Serving Size : 12
Categories : summer, dessert
-------------------------------
1 angel food cake (large)
2 Pkg. Cool Whip
1 Pkg. strawberry jello -- (6 oz.)
1 pkg frozen strawberries
---------------------------------
1. Make jello using 3/4 cup boiling water and 3/4 cup cold. Fold in frozen strawberries and let jello set to consistency of egg whites.
2. When jello is at right consistency, add to Cool Whip and fold together.
3. Take cake and tear in bite size pieces. Layer cake with jello-cool whip mixture.
4. Chill until set -- then serve.

NOTE: This was my son's favorite cake recipe -- he asked for it every year for his birthday!

WHITE SAUCE MIX

From time to time recipes will appear here listing "white sauce mix" as an ingredient.  Below is the formula I use for white sauce mix.  It's the basic ingredient in most of our cream soups, like seafood bisque, & summer vegetable bisque.  Because it's made with nonfat milk, it is better for you than adding heavy cream or half and half to your favorite cream soup recipes.

WHITE SAUCE MIX
Recipe By : Louise
Categories : Sauces Mixes
-----------------------------------
2 C Instant Nonfat Dry Milk
1 C Unbleached Flour
1 C Butter or Margarine
2 ts Salt
-------------------------------------
1. In a large bowl combine dry milk, flour, and salt.
2. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs.
3. Lightly pack in a large airtight container. Store in refrigerator. Use within 2 months. Makes about 1 quart of mix.
------------------------------------------
TO MAKE BASIC WHITE SAUCE:
Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.
------------------------------------------
VARIATIONS:
Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to
1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.
-------------------------------------------------

Louise's Easy Blackberry Cobbler

Louise's Easy Blackberry Cobbler
By Louise
Catagory: Dessert
-------------------------
1/2 Cup Butter or Margarine
2 Cups Flour
2 Cups Milk
1+1/2 Cups Sugar
4 teaspoons of baking powder
1 Pound of frozen or Fresh Blackberries
nutmeg and brown sugar
---------------------------------------
1. Spray a 13"X9" casserole dish with non-stick spray.
2. Pre-heat oven to 350 F.
3. Place margarine in dish and set dish in the oven to melt butter.
4. Mix flour, sugar, milk, and baking powder and pour over melted butter (batter will be thin).
5. Sprinkle berries over batter and sprinkle all with nutmeg and a small amount of brown sugar. Bake for about 45-60 minutes until the cobbler has "set."
6. Serve warm or cold.
---------------------------------

Mini Meatloaves

Mini Meatloaves
Recipe By : Louise
Serving Size : 12
Categories : Entrees
--------------------

1/2 cup milk
2 egg
2 pounds lean ground beef
1/2 cup bread crumbs
1/2 tablespoon ranch salad dressing -- mix - dry
2 tablespoons worcestershire sauce
------------------------------------------
1. Beat milk and eggs in large mixing bowl -- electric, use hook.
2. Add ground beef, bread crumbs, and salad dressing.
3. Mix with hook until well blended.
4. Scoop with #12 scoop onto papered cake pans.
5. Brush loaves with worcestershire sauce and bake uncovered at 350 for 35-45 minutes. Test with strip for doneness.
6. Serve